The only recipes I can find to use pickled ginger are sushi ones or fish ones as an accompaniment. Because it's pickled I reckon it could make food taste very vinegary if cooked, but I see no reason why you couldn't add it to the top of say a bowl of noodles with shrimp and vegetables or a seafood salad, or warm chicken salad, I just wouldn't cook it any more.
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Re: bmp -nt- (in case it was missed bc of the weekend, and not bc no one cooks with this stuff)
